Ingredients:
For the muffins:
1/2 cup granulated sugar
2 tsp vanilla sugar
2 large eggs
1/2 cup yogurt
1/2 stick butter, room temperature
pinch salt
1 cup flour
2 tsp baking powder
about 10 fresh apricots, peeled, pitted, and diced
For streusel topping:
1/3 cup all-purpose flour
1/4 cup granulated sugar
1/4 stick salted butter-melted
1 teaspoon cinnamon
Method:
Preheat the oven to 375°F. Lightly grease a 12-cup muffin tin (or 2 six cup tins), or line the tin with papers, and grease the papers.
For the crumb topping
Whisk together flour, sugar and cinnamon, add melted butter and stir with a fork until crumbly and set aside.
For the batter:
Stir together flour, baking powder and salt, Gently fold about 2/3 of apricots, and toss them until all are coated with thin layer of flour.
Mix sugar and butter until the mixture becomes fluffy. Add the eggs, one by one and mix well. Add the yogurt, vanilla sugar and mix until combined.
Mix the yogurt and egg mixture to the flour mixture. Stir just until combined.
Spoon batter into prepared muffin tins, using an ice cream scoop, filling about 2/3 of each cup. Cover the batter with the remaining apricots and then cover the apricots generously with streusel topping.
Place them in the oven and bake about 20-25 minutes or until the toothpick inserted in the center comes out clean.
Cool for 5 minutes in the pan then remove muffins and cool on a wire rack.
By Moveable Feasts.
Thanks for inspiring us!
You can see the recipe here: moveablefeastscookbook.blogspot.com
